Member Recipe Review: Gert's Mama's Pound Cake

Written Wednesday, November 18th, 2009 by Theresa H Hall

Buck, from Sugar Pies, included this recipe in his Recipe Tab. I tried it and found it to be one of the best cakes I have ever had the pleasure to make. The whole baking process was a flowing blend of ingredients which turned into batter that was smooth, plump and rich. After pouring it into my Mama's angel food cake pan to bake, I left some batter in the bowl that I could taste. It was so creamy, and my addition of dark rum, in place of lemon extract (there is no comparison) made all the difference to my taste buds.

Throughout the baking I watched it climb the sides of the pan to turn a golden hue. The smells wafting from my kitchen were glorious. As you can see from these photographs, this cake is heavy and dense but without seeming so. You know you have a filling dessert when you lift the pan from the oven.

This recipe everything it promises and can be eaten just as is. However, because it's the holiday season, you might want to dress up Gert's Mama's Pound Cake just a wee bit. It's versatile so it goes with just about any accompaniment, plus it's a real crowd pleaser. I have tried it on my crowd and they wholeheartedly agree.

What I found most impressive is that I originally took one-half of this cake and put it into my freezer. I pulled it out when I needed a slice here or there, but even after a month, this cake refreshed beautifully. Except for the missing, just baked aromas in your kitchen, it tastes as if you just made it.

This is such a worthy dessert to be included for celebrations, holidays, or everyday meals. I plan on using my never used Christmas tree bundt pan, so it will have a festive appearance. I shall top it with sifted snow, which is 10X sugar made into an even finer sugar powder.